Photograph of the finished Kitsune soba

Japan · Mì soba đậu phụ chiên Kitsune soba

Kitsune soba

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 1.6 lb
  • Photograph of Fried tofu aburaage Fried tofu aburaage 16 pieces
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of White radish White radish 11.3 oz

Method

  1. 1 Pour boiling water over the aburaage for 30 seconds to rinse off any old frying oil.
  2. 2 Simmer the aburaage separately in soy sauce, mirin, and sugar for 15 minutes to allow the tofu pieces to absorb the sweet sauce.
  3. 3 Simmer the meat separately, not in the broth, so that the broth retains its light and clear flavor.
  4. 4 Simmer kombu broth with shiitake mushrooms for 12 minutes, then season with light soy sauce.
  5. 5 Boil soba noodles for 4 minutes, then rinse with cold water and blanch again in hot water.
  6. 6 Pour the broth over the braised aburaage, then place the piece of braised aburaage on top and sprinkle with chopped scallions and grated radish.

With an appliance

  • Microwave 34 min

    Replace step 2: Place the oil-washed aburaage in a bowl with the sauce, cover loosely and microwave at 800W for 9 minutes, flipping at the 5th minute; reduce to about 6 minutes, slightly covered so the tofu absorbs the sauce evenly without having to constantly monitor the pot for dryness. The broth from step 4 should be cooked separately to maintain its light and clear flavor.

Start cooking